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Four Seasons Maui Wine & Food Classic

Join world-class vintners, sommeliers and top chefs on Maui this March 1 to 3, 2019, for a luxury wine and food event curated in partnership with "wine therapist to the stars" Christian Navarro of Wally's Wine & Spirits.

Wine & Food Classic Packages

Starting at USD 6,194

Four-night accommodations for two

Two tickets to a Masterclass

Two tickets to an Elite Wine Dinner

Two tickets to the Glassology experience

Two tickets to the 200th Anniversary Celebration with Champagne Billecart-Salmon

Two tickets to the Oceanfront Gala

Two tickets to Brunch and Bubbles

Contact us to reserve your spot, and our team will provide personalized assistance within 24 hours.Contact

Event Highlights

Oceanfront Gala | March 2, 2019, 5:00 pm–8:00 pm

30 hand-selected wine producers and all celebrity guest chefs will be featured at a grand tasting event set on the Resort’s stunning Oceanfront Lawn. The freshest island cuisine pairs with sensational wines presented by vintners, master sommeliers and the Resort’s more than 20 sommeliers of various levels.

Wine Therapist to the Stars

Christian Navarro, Wally's Wine & Spirits

Recognized as one of the world's most knowledgeable experts, Christian Navarro's clients include many of the most powerful players in the financial, political, art and entertainment world. President and Principal of Wally's Wine & Spirits, Navarro has traveled the world, meeting renowned figures, tasting glorious old wines and discovering delicious foods, all while growing Wally's into a globally recognized wine retailer.

Sommeliers

Raise Your Glass

The Resort boasts a team of over 20 introductory, certified and advanced sommeliers across the property. Passionate and collaborative, these masters of craft promise to deliver memorable wine encounters throughout the weekend of events.

Guest Chefs

Craig Dryhurst

Executive Chef at Four Seasons Resort Maui

Born in London, Chef Dryhurst began his career in a series of celebrated London hotels including The Langham, Claridges, The Lanesborough and The Goring. On the French Riviera, he practiced his craft at the iconic Grand Hotel du Cap-Ferrat. In 2002, he joined the Four Seasons family, starting in Boston, and now oversees all of the Resort’s outlets at Four Seasons Resort Maui.

Jason McLeod

CH Projects

A Michelin-star chef, McLeod opened Ironside Fish & Oyster in San Diego’s historic fishing community of Little Italy, now a nationally-recognized seafood haven. McLeod is inspired by the local fisherman and engaging the chef community across the country, incorporating his values of responsibility and building relationships into every project. McLeod is a former executive chef of Four Seasons Resorts worldwide, launching culinary operations for several of the company’s five-star luxury resort properties.

Jason Fox

Commonwealth

As co-owner and executive chef of Commonwealth, Fox is crafting one the best dining experiences in the Bay Area. Combining great local produce with modern technique and flavors from across the world, he aims to give guests something they don’t expect—all within a comfortable, low-key setting of the Mission Street restaurant, which has been awarded one Michelin star.

Jennifer Carroll

Spice Finch

Philadelphia-native Carroll is the executive chef and partner at Spice Finch, a modern Mediterranean restaurant and bar, and Carroll Couture Cuisine, a catering and consulting company. Prior to moving home to Philadelphia, she worked in some of the nation’s most highly regarded kitchens at Red Rooster, 10 Arts, and Le Bernadin, under the tutelage of culinary greats Marcus Samuelsson and Eric Ripert.

Peleg Miron

Spago Maui

Miron leads the culinary team at Spago – located at the Four Seasons Resort Maui at Wailea. With a career span stretching 10 years, Miron has been able to develop a profound knowledge of food preparation and handling with high quality products under the leadership and culinary vision of Wolfgang Puck.

Ryan Kluver

Wally's

Kluver is the executive chef of Wally’s Beverly Hills and Wally’s Santa Monica, where he is passionate about highlighting quality seasonal ingredients in every dish he creates. Born and raised in San Clemente, California, his first culinary job was at Patina in Los Angeles. In 2006, he opened Hatfield’s, one of LA's most exciting fine dining establishments. He went on to perfect his craft at The Royce in Pasadena, and in 2014, Wally’s was lucky enough to recruit him to lead their kitchen.

Bruce Trouyet

Four Seasons Resort Maui

In the creative hands of Trouyet, a young, energetic Frenchman who joined the top-tier team of professionals of Four Seasons Resort Maui in 2016, local Maui flavours are combined with classic pastry techniques.

A la carte bookings for events are available through the Concierge.Contact

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